Beetroot & Bitter Gourd Pickle Recipe – Traditional Indian Vegetable Mix

Last Updated on 2 months by Neha Deshmukh

Beetroot & Bitter Gourd Pickle Recipe – Traditional Indian Vegetable Mix

Hey everyone! If you’re anything like me, you absolutely love a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick, right? Today, I’m sharing a family favorite – a vibrant and flavorful Beetroot & Bitter Gourd Pickle. It’s a bit of work, but trust me, the end result is SO worth it. I first made this when I was trying to recreate my grandmother’s recipe, and it’s been a hit ever since!

Why You’ll Love This Recipe

This isn’t just any pickle. It’s a beautiful blend of earthy beetroot, slightly bitter gourd, and a whole host of other crunchy veggies, all brought together with a symphony of traditional Indian spices. It’s a fantastic way to add a burst of flavor to your everyday meals, and it’s surprisingly good for you too! Plus, making your own pickle is incredibly rewarding.

Ingredients

Here’s what you’ll need to whip up this delicious pickle:

• ½ piece beetroot
• ½ piece bitter gourd
• 2 carrots, each
• 6 cluster beans, each
• 6 beans, each
• 10-12 baby onions, each
• 6 broad beans, each
• 2 inch ginger
• 1 lemon, each
• 2 green chilies, each
• 30 grams chili powder
• 90 grams crystal salt
• ½ cup oil
• ¼ tsp turmeric powder
• 5 tbsp white vinegar
• ½ tsp mustard seeds
• ½ tsp asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Bitter Gourd: Don’t be scared of the bitterness! It mellows out beautifully during the pickling process and adds a unique depth of flavor. It’s also packed with nutrients.
• Asafoetida (Hing): This is a key ingredient in Indian cooking, and especially pickling. It adds a wonderful umami flavor and aids in digestion. You can find it at most Indian grocery stores.
• Vinegar: I prefer white vinegar for its clean taste, but you can experiment with other types (more on that in the FAQs!).
• Salt: Crystal salt is traditional, but any non-iodized salt will work.
• Regional Variations: Pickle-making varies hugely across India! Some regions use mango powder (amchur) for tanginess, while others add fenugreek seeds for extra flavor. Feel free to adapt to your preferences.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First things first, wash and thoroughly dry all your vegetables. I like to spread them out on a clean kitchen towel and let them air-dry for about an hour – this helps prevent the pickle from becoming soggy.
2. Now, finely chop all the vegetables – beetroot, bitter gourd, carrots, cluster beans, beans, onions, broad beans, ginger, lemon, and green chilies. Don’t worry about being too perfect, a little rustic charm is perfectly fine!
3. In a large bowl, combine all the chopped vegetables. Add the salt (90 grams), turmeric powder (¼ tsp), chili powder (30 grams), and vinegar (5 tbsp). Gently mix everything together, making sure all the veggies are coated. Then, set this aside.
4. Heat the oil (½ cup) in a pan over medium heat. Once it’s hot, add the mustard seeds (½ tsp) and let them splutter – that’s when you know they’re ready! Immediately stir in the asafoetida (½ tsp) and quickly pour the hot oil over the vegetables. This is important – the hot oil helps to preserve the pickle and release the flavors.
5. Let the vegetables soak in the hot oil for about 10 minutes without stirring. This allows the flavors to meld together.
6. After 10 minutes, give everything a good mix. Then, transfer the pickle to an airtight glass jar. Refrigerate for at least a few days before enjoying – the flavors will develop even more over time!

Expert Tips

• Use clean, dry utensils throughout the process to prevent mold growth.
• Make sure the vegetables are completely dry before mixing with the spices.
• Don’t skimp on the salt – it’s a crucial preservative.
• A good quality vinegar makes all the difference.

Variations

Want to make this pickle your own? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chilies and chili powder. For a fiery kick, add a few more! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This pickle is a popular addition to festive spreads during Diwali and Ugadi.
• Regional Variations:
  • South Indian: Add a tablespoon of mustard powder and a pinch of fenugreek seeds.
  • North Indian: Use a little bit of mango powder (amchur) for extra tanginess.

Serving Suggestions

This pickle is incredibly versatile! It’s amazing with:

• Simple rice and dal
• Roti or paratha
• As a side dish with thalis
• Even as a condiment on sandwiches or burgers (trust me!)

Storage Instructions

Store the pickle in an airtight glass jar in the refrigerator. It will typically last for several months, but the flavor will continue to develop over time. Just make sure to use a clean spoon each time you take some out to prevent contamination.

FAQs

Let’s answer some common questions:

1. What type of oil is best for making this pickle? Traditionally, mustard oil is used, but any neutral-flavored oil like sunflower or vegetable oil will work well.
2. How long does this pickle typically last? If stored properly in the refrigerator, this pickle can last for 6-12 months.
3. Can I adjust the amount of green chilies to control the spice level? Absolutely! Start with fewer chilies and add more to taste.
4. What is the role of asafoetida (hing) in this pickle? Asafoetida adds a unique umami flavor and aids in digestion. It’s a key ingredient in many Indian pickles.
5. Can I use a different type of vinegar? You can experiment with apple cider vinegar or rice vinegar, but white vinegar provides the most traditional flavor.
6. How can I prevent mold from forming in the pickle? Ensure all your utensils and jars are completely clean and dry. Also, make sure the vegetables are thoroughly dried before mixing with the spices.

Enjoy making (and eating!) this delicious Beetroot & Bitter Gourd Pickle. Let me know how it turns out in the comments below!